Friday Recipe Blogging: Savoury Scrambled Tofu

Good lord, I'm blogging yet again.

But I'm allowed to, I guess, because what a productive day it's been. I have nearly finished the encyclopedia entry, done up an abstract for a presentation at my university, looked over Medieval Woman's awesome syllabus and corresponded with her about it, and decided to organize a panel on Exciting Topic for good, big, intimidating conference next fall - and potentially got one presenter already (besides me). I have also done four loads of laundry, cleaned the floors, and gone for a run in the wind and rain. And blogged twice before this. And it's not even 7:00.

I'm going to make the tofu scramble below for dinner, before the Queen of Dereliction comes over for a long evening. This is a recipe GF and I eat all the time around here; we love it. I find that other tofu scrambles aren't flavourful enough, often. This one is all flavour - I sort of think of it as vegan junk food. It's not about subtlety. But it's gooood. We usually eat it for dinner, with salad or something. But it can also, of course, be had for brunch - and is good in a tortilla, as a breakfast burrito. Also, it's exceptionally easy...I find that this is a theme with the recipes I post here, even though I do like to cook. I don't do much complex cooking these days.

SAVOURY SCRAMBLED TOFU
From Juice for Life: Modern Food and Luscious Juice

1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
3 1/2 cups tofu
3 tbsp Engevita (nutritional) yeast
2 tsp dill
2 tsp garlic powder
Pinch turmeric
1 1/2 tsp sea salt
1 tsp black pepper
1/2 cup water

Heat the olive oil in a saucepan over meduium heat. Add the onion and garlic and saute until translucent. Crumble the tofu with your hands and add to the pan. Cook for two minutes.

Combine the yeast, sill, garlic powder, turmeric, sea salt, and pepper in a small bowl with just enough water to make a think sauce. Whisk with a fork to remove all lumps.

Pour this mixture onto your tofu and stir frequently. The turmeric will give the tofu a nice golden glow. Cook until liquid has evaporated. Remove from heat.

NOTES: I use a 454-gram/1 lb. cake of tofu. I think 1 1/2 tsp salt is way too much; I use a scant teaspoon. I have never put the garlic powder in, because I don't have garlic powder. It's fine without it.